Coconut Chocolate Cookies Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• Combine milk and chocolate in double boiler over low heat. Stir frequently until chocolate has melted. Remove from heat and pour into mixing bowl. Stir in coconut, pecans, vanilla and salt. Mix well. Drop by teaspoonfuls onto cookie sheets.
• Bake for about 15 minutes, or until firm.

Steps:

• In the top of a double boiler, over simmering water, heat milk and chocolate until the chocolate melts.
• Remove from heat and stir in the remaining ingredients.
• Drop by level teaspoonfuls 1&1/2" apart on heavily greased cookie sheets.
• Bake in a preheated 300* oven, taking care that bottoms do not burn, 15 minutes or until slightly firm and dry to touch.

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Preheat oven to 375°F.
• In a bowl whisk together flour, baking soda, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition and beat in flour mixture. Beat in vanilla and stir in coconut and chocolate chips.
• Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in middle of oven 10 minutes, or until golden. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.
• Cookies keep in airtight containers 5 days.

Steps:

• Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg. Add flour, baking soda and salt; mix well. Stir in remaining ingredients. Let stand 15 minutes.
• Drop rounded tablespoonfuls of dough, 1-1/2 inches apart, onto ungreased baking sheets.
• Bake 10 to 12 minutes or until golden brown. Cool 2 to 3 minutes; transfer to wire racks. Cool completely. Store in tightly covered container at room temperature.

Steps:

• Preheat oven to 325F.
• Beat butter and sugars together at High speed until fluffy.
• Add eggs and beat on medium speed until blended.
• Beat in vanilla, baking soda and salt until mixed in fully.
• Add flour and mix at low speed until blended.
• Stir in oats, coconut and chocolate using spoon.
• Arrange in mounds on baking sheets. Pat down if desired.
• Cook 12-14 minutes.
• Cool one minute before transferring to cooling rack.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
• Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
• Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.

Steps:

• In a medium bowl, whisk together flour, cocoa, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.